Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare the vegetables: In a large bowl, toss the diced sweet potato, bell pepper, zucchini, red onion, and broccoli with olive oil and Dangold’s Smoked Paprika Garlic Chili & Chives spice blend. Mix well to evenly coat.
Roast the vegetables: Spread the seasoned veggies evenly on the baking sheet. Roast in the oven for 25-30 minutes, tossing halfway through, until golden and tender.
Assemble the bowls: Divide the cooked quinoa or brown rice between serving bowls. Top with the roasted vegetables.
Add fresh toppings: Garnish with sliced avocado, a drizzle of lemon juice, and a sprinkle of fresh parsley, if desired.
Serve warm and enjoy a healthy, satisfying meal that’s bursting with flavor. No salt needed!